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Beer Cheese Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Ali
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 8 servings 1x


This classic beer cheese dip is easy to make with whatever type of beer and cheeses you love best!


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup beer
  • 1/2 cup whole milk
  • 1 1/2 teaspoons Dijon mustard (smooth or grainy)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika (optional)
  • 2 cups (8 ounces) freshly-shredded cheese (I used half sharp cheddar, half smoked gouda)
  • sea salt and black pepper, to taste


  1. Make the roux. Heat butter in a large saucepan or sauté pan over medium-high heat until melted.  Add flour, and whisk until completely combined.
  2. Add the remaining ingredients.  Add in the beer, milk, Dijon, Worcestershire and smoked paprika.  Whisk until smooth.  Continue cooking until the mixture has thickened (and has nearly reached a simmer).  Add cheese and whisk until smooth.
  3. Season.  Reduce heat to low.  Taste and season the dip with salt and pepper, as needed.
  4. Serve.  Serve immediately and enjoy!  (Dip will thicken a bit the longer it sets.)


Cheese: Be sure to purchase a block of cheese and shred it yourself (using a box grater or a food processor grating attachment) just before adding it to the recipe.  Store-bought shredded cheese typically has a coating that prevents the cheese from melting smoothly, so it’s best to grate it yourself.

Consistency: If the dip seems a bit too thick, just whisk in some extra milk.  If it seems a bit too thin, add in a bit more cheese.  (Although remember that the dip will thicken considerably the longer it sits.)